Classic Southern Pimento Cheese

Hi!  It's only mid-January and I'm already post a dip recipe made from primarily of cheese and mayonnaise.  I'm pretty sure this is breaking some food blogging rules, but sometimes that's necessary.

Pimento cheese is indeed a southern classic.  I hated it when I was a kid because of my aversion to mayonnaise, but I've grown to love it in recent years.  This pimento cheese could be used to make a killer grilled cheese, especially when accompanied by tomato soup--one of my all-time favorite winter meals.

Also, the Superbowl is coming up soon, and this is a quintessential football-watching recipe. (Or the kind of thing you'd like to eat while others are watching football....)

As for me, I'll be bringing this classic southern pimento cheese dip to a friend's house to watch the Bachelor tomorrow.  It's a silly, sometimes blatantly sexist show, but I enjoy making fun of it with my friends. The Bachelor also provides a great excuse to get together on a Monday night to drink wine and eat cheese dip.  Whatever we need to do to make Mondays in January a little more bearable, right?

Classic Southern Pimento Cheese

1/2 cup Duke's mayonnaise
1 (4-ounce) jar diced pimentos, drained
1 tablespoon graded Vidalia onion with juice (I used a box grater to grate the onion)
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 cups extra-sharp yellow cheddar cheese
1 1/2 cups extra-sharp white cheddar cheese

Combine the mayo, pimentos, grated vidalia onion, Worcestershire sauce, salt, pepper, and cayenne in a large bowl.

Add the grated cheeses and stir to combine.

For optimum favor, refrigerate for a few hours before serving.

Can be kept in the fridge for up to 1 week.

Recipe adapted from The Southerner's Cookbook.


  1. As a northerner, this is something I've only even encountered on blogs, etc. but am very tempted to try. It sounds really delicious!

  2. Cheese is what makes the dishes more perfect and tastier. It adds another extra flavor to the dish and enhances the quality of the recipe. Will be making some of it soon on the weekend maybe.